Sweet Potato Muffin Recipe With Cinnamon Crunch Topping
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 servings
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Calories
335 kcal
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Course
Baked Goods
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Cuisine
American
Sweet Potato Muffin Recipe With Cinnamon Crunch Topping
Description
Sweet Potato Muffins with Cinnamon Crunch Topping provide a moist and tender texture thanks to the mashed sweet potato and whole wheat pastry flour base. The spices, including pumpkin pie spice and cinnamon in the topping, bring gentle autumnal warmth and aromatic notes. Orange zest adds a fresh citrus brightness that cuts through the sweetness. The cinnamon sugar topping gives a pleasant crunch contrasting the soft crumb. These muffins bake at 400°F until set, with a lightly browned crust and no inserted toothpick residue. The ingredients such as brown sugar and canola oil add richness without overpowering the earthy sweet potato flavor. They are well suited for breakfast or snack time.
To make these, the dry ingredients are combined separately from the wet, which includes eggs, brown sugar, oil, milk, and orange zest before blending in the sweet potato. The batter is mixed just until moistened, allowing some lumps to remain, preserving moisture and tenderness. Topping with cinnamon sugar just before baking adds texture and a touch of additional sweetness. Cooling on a wire rack before serving helps the muffins firm slightly but keeps them soft inside.
A glaze alternative can be made using powdered sugar, milk, and vanilla, which can be drizzled over cooled muffins for a sweeter finish. This recipe yields muffins flavorful with sweet potato and spice but balanced so the sweetness is not overwhelming.
Ingredients
- 1 3/4 cups sweet potato mashed
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 egg
- 1/2 cup brown sugar
- 1/2 cup canola oil
- 1/2 cup milk
- orange zest from 1
- Topping
- 3 tablespoons white sugar crystals
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F. Spray muffin liners with non-stick cooking spray and set aside.
- Combine sugar and cinnamon together in a small bowl and set aside.
- In a medium bowl whisk together flour, pumpkin pie spice, baking powder and salt.
- In a separate large bowl whisk together the eggs, brown sugar, oil, milk and orange zest.
- Add sweet potatoes to the liquid mix and whisk until well blended.
- Add the flour mixture and stir until ingredients are moistened. It's ok if the batter is a little lumpy.
- Fill the muffin liners with batter three fourths full.
- Sprinkle about 1/2 teaspoon of sugar/cinnamon mix on each muffin.
- Bake for 20 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and let cool.
Notes
- A glaze made from powdered sugar, milk, and vanilla can be drizzled over cooled muffins instead of topping with cinnamon sugar.
- Batter should be mixed until just moistened to maintain a tender muffin texture, even if some lumps remain.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 335kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 36mg | 12% |
| Sodium | 316mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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